This document describes a study that used a Plackett-Burman experimental design to examine the effects of seven hydrocolloids on the textural properties and glucose dialysis retardation index (GDRI) of meat-based baby foods. Key findings include: 1) locust bean gum and kappa carrageenan increased food matrix force while iota-carrageenan increased pH and decreased acidity; 2) hydrocolloids did not clearly affect GDRI; and 3) locust bean gum showed potential for texture modification with minimal added glucose. The conclusions recommend further study using higher hydrocolloid concentrations and excluding those introducing significant free glucose.
This document describes an efficient synthetic route to produce ethyl 2-aryl-4-hydroxy-1,3(2H,4H)-dioxoisoquinoline-4-carboxylates, which are known to inhibit auxin transport in plants and have plant growth regulating properties. The synthesis involves condensing anilines with homophthalic anhydride to form intermediates, which are then modified through various steps including acylation, enolate formation, alcoholysis, and oxygenation to produce the target compounds. Several of the target compounds showed potent auxin transport inhibition and plant growth regulating activity in tests.
This document provides instructions for using the INLIGHTTM Glycan Tagging Kit for comparative quantification of N-linked glycans. The kit contains light and stable isotope-labeled hydrazide reagents for derivatizing free N-glycans isolated from glycoproteins. The protocol describes steps for denaturing glycoproteins, enzymatically cleaving glycans, purifying glycans using solid phase extraction, derivatizing glycans with the light and heavy reagents, and analyzing the derivatized glycans using liquid chromatography-mass spectrometry. Standard glycoprotein samples of fetuin and RNase B are recommended to optimize the method before analyzing complex biological samples.
Toughening of poly(lactic acid) by ethylene co-vinyl acetate copolymer having...msejjournal
Poly(lactic acid) (PLA) has received substantial interest recently due to its high strength and stiffness at
room temperature. However, it has serious limitations due to brittleness, extremely poor fracture toughness
and inferior processability compared to polyolefins. In this research work a possible route to improve the
toughness of PLA by blending it with ethylene-co-vinyl acetate copolymer (EVA) having vinyl acetate
content of 18%. The compatibility an phase morphology of the PLA/EVA blend system was controlled by
the ratio of PLA/EVA.
Glutathione S-transferase enzymes (GSTs) play central roles in phase II detoxification of both xenobiotics and endogenous compounds in almost all living organisms. The enzyme was extracted and partially purified from wheat leaves through a procedure including ammonium sulfate fractionation followed by dialysis and gel filtration chromatography. These procedures yielded a 7.14-fold purification with 71% recovery. Optimum activity conditions-pH, temperature and ionic strength-of the enzyme were determined. Its some kinetic properties such as Vmax, KM, and kcat were calculated for GSH and CDNB substrates. The kcat/KM values of the enzyme were 603.5 for GSH and 385.3 for CDNB. The native molecular weight of the enzyme was estimated to be 52 kDa based on its mobility in gel filtration column.
Glomerella cingulata, a plant pathogen fungus, was able to biotransform (+)-camphorquinone and (-)-camphorquinone into diols with high stereoselectivity and enantioselectivity over 10 days. (+)-Camphorquinone was transformed into (+)-2-exo-3-exo-camphane-2,3-diol with high stereoselectivity. (-)-Camphorquinone was transformed into (+)-2-endo-3-exo-camphane-2,3-diol with high stereo- and enantioselectivity. This is the first report of these specific biotransformations by microorganisms.
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
Effect of activator solution on compressive strength of flyash geopolymer ble...IJERA Editor
The influence of the composition of activator solution on the strength of fly ash geopolymer blended with slag was investigated. The research variable include % Na2O and sodium silicate under typical controlled parameters like curing profile, water content, base material and supplementary material. In this study, the monitoring response variable was compressive strength. Finding suggests that activator solution combination has a significant effect on the properties of the GP (non-blended geopolymer) and GB (geopolymer blended with 15% slag). The experiment concludes that higher percentage of Na2O gives lower strength for GB specimens but corresponding higher strength for GP specimens. Silicate modulus has similar impact on GP and GB. Both for GP and GB specimens compressive strength is increase with higher silicate modulus.
This document describes an efficient synthetic route to produce ethyl 2-aryl-4-hydroxy-1,3(2H,4H)-dioxoisoquinoline-4-carboxylates, which are known to inhibit auxin transport in plants and have plant growth regulating properties. The synthesis involves condensing anilines with homophthalic anhydride to form intermediates, which are then modified through various steps including acylation, enolate formation, alcoholysis, and oxygenation to produce the target compounds. Several of the target compounds showed potent auxin transport inhibition and plant growth regulating activity in tests.
This document provides instructions for using the INLIGHTTM Glycan Tagging Kit for comparative quantification of N-linked glycans. The kit contains light and stable isotope-labeled hydrazide reagents for derivatizing free N-glycans isolated from glycoproteins. The protocol describes steps for denaturing glycoproteins, enzymatically cleaving glycans, purifying glycans using solid phase extraction, derivatizing glycans with the light and heavy reagents, and analyzing the derivatized glycans using liquid chromatography-mass spectrometry. Standard glycoprotein samples of fetuin and RNase B are recommended to optimize the method before analyzing complex biological samples.
Toughening of poly(lactic acid) by ethylene co-vinyl acetate copolymer having...msejjournal
Poly(lactic acid) (PLA) has received substantial interest recently due to its high strength and stiffness at
room temperature. However, it has serious limitations due to brittleness, extremely poor fracture toughness
and inferior processability compared to polyolefins. In this research work a possible route to improve the
toughness of PLA by blending it with ethylene-co-vinyl acetate copolymer (EVA) having vinyl acetate
content of 18%. The compatibility an phase morphology of the PLA/EVA blend system was controlled by
the ratio of PLA/EVA.
Glutathione S-transferase enzymes (GSTs) play central roles in phase II detoxification of both xenobiotics and endogenous compounds in almost all living organisms. The enzyme was extracted and partially purified from wheat leaves through a procedure including ammonium sulfate fractionation followed by dialysis and gel filtration chromatography. These procedures yielded a 7.14-fold purification with 71% recovery. Optimum activity conditions-pH, temperature and ionic strength-of the enzyme were determined. Its some kinetic properties such as Vmax, KM, and kcat were calculated for GSH and CDNB substrates. The kcat/KM values of the enzyme were 603.5 for GSH and 385.3 for CDNB. The native molecular weight of the enzyme was estimated to be 52 kDa based on its mobility in gel filtration column.
Glomerella cingulata, a plant pathogen fungus, was able to biotransform (+)-camphorquinone and (-)-camphorquinone into diols with high stereoselectivity and enantioselectivity over 10 days. (+)-Camphorquinone was transformed into (+)-2-exo-3-exo-camphane-2,3-diol with high stereoselectivity. (-)-Camphorquinone was transformed into (+)-2-endo-3-exo-camphane-2,3-diol with high stereo- and enantioselectivity. This is the first report of these specific biotransformations by microorganisms.
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
Effect of activator solution on compressive strength of flyash geopolymer ble...IJERA Editor
The influence of the composition of activator solution on the strength of fly ash geopolymer blended with slag was investigated. The research variable include % Na2O and sodium silicate under typical controlled parameters like curing profile, water content, base material and supplementary material. In this study, the monitoring response variable was compressive strength. Finding suggests that activator solution combination has a significant effect on the properties of the GP (non-blended geopolymer) and GB (geopolymer blended with 15% slag). The experiment concludes that higher percentage of Na2O gives lower strength for GB specimens but corresponding higher strength for GP specimens. Silicate modulus has similar impact on GP and GB. Both for GP and GB specimens compressive strength is increase with higher silicate modulus.
Estimation of Strength Properties of Binary and Ternary Blend Concrete by Exp...IRJET Journal
The document investigates the compressive and tensile strengths of binary and ternary blend concrete mixtures containing rice husk ash and metakaolin when subjected to elevated temperatures. Four concrete mixes were prepared - a control mix and three mixes containing admixtures. Testing found that the binary blend mix containing 10% metakaolin performed best in terms of strength, outperforming the other mixes at all temperatures. Regression analysis was used to predict the strengths of the mixes based on their compositions and the temperature. Non-destructive rebound hammer and ultrasonic pulse velocity tests were also conducted and generally showed lower predicted strengths with increasing temperature.
Greg Reader, George Reed Inc., and Dave Aver, City of Santa Rosa, present on the various relationships between the material and mix characteristics and how they are used to adjust the mix design to meet the project requirements. Presentation delivered on Nov. 7, 2019 at the California Asphalt Pavement Association Fall Asphalt Pavement Conference in Sacramento, Calif.
A Kinetic Study on the Oxidation of Pharmaceutically Significant PEG–400 by P...Ratnakaram Venkata Nadh
Polyethylene glycol-400 (PEG-400) has a spectrum of applications in pharmaceutical field. PEG-400 oxidation was carried out in alkaline medium by using potassium periodate as an oxidant. Rate of the reaction was found to be first order dependence on the oxidant concentration. In the studied range, substrate concentration didn’t change the reaction rate. Increase of alkali concentration decreased the reaction rate and order of the reaction with respect to alkali was inverse fractional. Effect of temperature on reaction rate was studied and then Arrhenius parameters were calculated. A suitable rate law was proposed based on the observed experimental results.
PREPARATION AND ANALYSIS OF NOVEL HYDROGELS PREPARED FROM THE BLEND OF GUAR G...msejjournal
This research work deals with the preparation of a series of hydrogels using renewable resources, in order
to decrease the adverse impact on the environment, and understand their swelling behavior. Hydrogels
were synthesized using guar gum and chitosan with glutaraldehyde as the cross-linking agent, protonated
with 98% conc. sulphuric acid. Concentration of chitosan was varied as 0, 12.5, 25, 37.5 and 50% (w/w) in
guar gum, while that of glutaraldehyde was varied as 0, 1.5, 3 and 6% (w/w) of the total quantity of guar
gum and chitosan. Prepared hydrogels were characterized for moisture content, equilibrium water
absorbency, re-swelling capacity, swelling ability in acidic (pH = 3) and basic (pH = 11) pH distilled
water, equilibrium saline water absorbency and Fourier transform infrared spectroscopy. It was
determined that moisture content, equilibrium water absorbency and equilibrium saline water absorbency
decreased with increased concentration of chitosan and glutaraldehyde, but they still had water swelling to
be classified as hydrogel. Re-swelling capacity of the hydrogels decreased with increased cycles of reswelling. Prepared hydrogels maintained high water swelling in acidic pH distilled water as compared to
basic pH distilled water. This hydrogels can be utilized as eco-friendly water manageable materials.
Accurate Determination of Lead in Different Dairy Products by Graphite Furnac...PerkinElmer, Inc.
This work describes a simple and
direct dilution method for sample preparation, followed by
automated analysis using GFAAS. This method minimizes
sample preparation, and also reduces potential contamination
while still maintaining the speed of analysis.
Learn more about our solutions: http://bit.ly/1bXfnRZ
1) Researchers used a high pressure homogenizer to depolymerize high molecular weight β-glucan without additives like strong acids or alkalis.
2) As pressure and number of passes through the homogenizer increased, the viscosity and molecular weight of β-glucan solutions decreased due to breakage of glycosidic bonds from shear, cavitation, and impact effects.
3) Viscosity decreased by up to 84% and molecular weight decreased by up to 84% after 5 passes at 1500 bar through the homogenizer. Characterization with FT-IR, UV-Vis, and XRD confirmed the depolymerization of β-glucan.
A green and efficient friendly process for synthesis of drug against dormant ...Premier Publishers
The objective of this study is the synthesis of (2E,6E)-2,6-bis(4-nitrobenzylidene)cyclohexanone by the cross-aldol condensation between 4-nitrobenzaldehyde and cyclopentanone catalyzed by modified fluorapatite in aqueous media and the reaction conditions were optimized by the response surface methodology. This process is an important protocol for the synthesis of drug against dormant version of the Mycobacterium tuberculosis H37Ra. The work-up procedure is simplified by simple filtration with high yield and by-products of usual undesirable reaction are not observed.
Formulating Texture & Stability Using Clean Label HydrocolloidsTIC Gums
The clean label trend has forced the reformulation of many commonly used foods to use unmodified hydrocolloids. This opens the door to look further into blend synergies and explore new applications. Includes a case study of the reformulation of an RTD beverage to meet clean label requirements.
Hydrocolloids: The Unsung Hero Behind Food & Beverage Innovation亲水胶体:食品及饮料创新的...Simba Events
Hydrocolloids are versatile polysaccharides that enable food and beverage innovation through their unique functionalities like thickening, gelling, texturizing, suspension, protein protection, and emulsification. They allow for new sensory experiences like gellan gum fluid gels, affordable nutrition products stabilized by pectin and CMC, heat stable gellan gum gels, liquid filled beads and nutrient encapsulated gels using alginate and gellan gum, drinkable gellan gum jellies, flavor emulsions stabilized by gum arabic and beta pectin, prebiotic and functional foods, and molecular gastronomy applications. Hydrocolloids unlock diverse possibilities for product development across many industries.
This document discusses carrageenan, which is extracted from red seaweed. It exists in three main varieties - kappa, iota, and lambda - which differ in their sulfate content. Carrageenan has linear sulfated polysaccharide structure and is used widely in food as a gelling, thickening, and stabilizing agent. It is manufactured by washing, alkali treatment, and precipitation of seaweed. Its properties include solubility, gelling, viscosity, stability, and interaction with other components. It has various applications in food products as well as medical and other industrial uses.
Food Industry Case Study: Producing Favored Milk DrinksMatt Smith
Find the solution for one of the toughest mixing applications in the food industry, producing flavored milk drinks. Read this case study on the Process, the Problem and the Solution.
This document discusses reversible hydrocolloids, which are polysaccharide colloidal suspensions used for dental impressions. Reversible hydrocolloids exist as either a sol or gel, transitioning between the two states during the impression process. They are extracted from seaweeds and set via cooling and physical bonding. Examples include agar, which is supplied in tubes or syringes and sets in the mouth. Reversible hydrocolloids are dimensionally unstable due to water absorption and evaporation, but provide accurate impressions and are easy to use.
Stabilizing RTD Protein Beverages with Gellan GumTIC Gums
Gellan gum, used either alone or as part of a complete beverage stabilizer system, is an attractive option for beverage developers seeking to appeal to consumers who are interested in indulgent but still clean-label foods. While the definition of clean label varies widely, gellan can be considered to be all-natural* and non-GMO*.
*www.ticgums.com/natural
*www.ticgums.com/non-gmo-statement
New Learning Emulsifiers & Hydrocolloids In Confectionery SystemsGeoffreyOsullivan
A description of new learning 1. hydrocolloids for moisture & texture control as well as on ovderview of 2. emulsifiers in high sugar systems showing old knowledge is very out of date.
- Eggs are laid by many species but chicken eggs are most commonly consumed. They are an inexpensive source of protein.
- An egg consists of a shell, egg white, and egg yolk. The shell is made of calcium carbonate and has pores. The egg white contains many proteins while the yolk contains fat, vitamins, and minerals.
- Egg white powder is made by separating the egg white, filtering it, adjusting the pH, concentrating it using reverse osmosis, fermenting to break down glucose and fat, spray drying to produce a powder, and dry heating for storage. This process allows the egg white to be stored longer and transported more easily.
This document discusses hydrocolloids, which are hydrophilic polymers that can thicken liquids and form gels. They include substances extracted from plants and seaweeds, as well as some modified and microbial polysaccharides. Hydrocolloids function as thickeners, gelling agents, emulsifiers, films, and fat replacers. Examples mentioned include pectin, alginate, carrageenan, and xanthan gum. The document also outlines their various uses in foods like bread to improve texture and shelf life and in encapsulation to protect nutrients during cooking.
Development and optimization of sweet cream butterDr Asif Ahmad
This document describes a study that optimized methods for producing quality sweet cream butter at the cottage scale. Cream samples with fat levels of 30%, 35%, and 40% were churned at temperatures of 8°C, 10°C, and 12°C to produce butter. Higher butter yields, fat content, and solids were obtained when cream at 35% fat was churned at 10°C, while this condition also produced butter with lower moisture and non-fat solids. Organoleptic evaluation scores were highest for butter from 35% cream churned at 10°C. Thus, using 35% cream fat and a churning temperature of 10°C can produce high quality butter suitable for cottage-scale production.
Exploring the potential of red kidney beans Dr Asif Ahmad
This study explored the potential of red kidney beans to develop a protein-based food product. The beans were found to contain 25.78% protein as well as carbohydrates, fiber, fat, ash, and various minerals. A protein isolate was prepared from the beans and its functional properties including solubility, emulsification, gelation, and foaming were evaluated at different pH levels. The solubility, emulsifying activity, foam capacity, and stability were dependent on pH, with minimum values observed around pH 4-5 and maximum values around pH 10. Gelation properties improved at acidic pH. Thus, red kidney bean protein isolate has functional properties that can be modified by pH for use in various food formulations.
Effects of hydrocolloids on partial baking and frozen storageDr Asif Ahmad
This technical paper studied the effects of adding various hydrocolloids (hydroxypropyl methylcellulose or HPMC, carboxymethylcellulose or CMC, and guar gum) to partially baked wheat flour chapatti before frozen storage. Rheological studies found that the hydrocolloids increased water absorption, dough development time, and dough stability compared to the control without hydrocolloids. After frozen storage, the partially baked chapatti with hydrocolloids had higher moisture retention and water soluble starch levels. Sensory analysis also showed improved characteristics with the combination of partial baking and hydrocolloid addition compared to the control. Among the hydrocolloids, HPMC performed the best, followed by CMC and guar
Extraction of beta glucan from oat and its lipoprotein profileDr Asif Ahmad
This document summarizes a study that extracted β-glucan from oat at various temperatures and pH levels. Higher extraction temperatures and neutral pH levels increased the yield of gum pellet extracted and the recovery of β-glucan. Extraction at 50°C and pH 7 was found to extract the highest amounts of soluble and total dietary fiber, while removing more impurities from the gum pellet. Rats fed diets containing the extracted gum pellet at this condition showed reductions in serum glucose, total cholesterol, triglycerides, and LDL cholesterol levels compared to controls.
Beta glucan, A valuable Ingredient in foodsDr Asif Ahmad
This document summarizes a research article about beta glucan, a valuable functional ingredient. It discusses beta glucan's synthesis, structure, extraction methods, and use in foods. Beta glucan is a soluble fiber found in cereal grains like barley and oats. It has a linear chain structure of glucose units linked by beta 1-3 and beta 1-4 bonds. Extraction methods include hot water, solvents, enzymes, and alkali treatments. Beta glucan has various health benefits and can be incorporated into foods, affecting properties like viscosity and texture.
Extraction and charcaterization of beta glucan from oat for industrial utiliz...Dr Asif Ahmad
This document summarizes an article that appeared in the International Journal of Biological Macromolecules. The article studied the extraction and characterization of beta-D-glucan from oat for industrial utilization. It analyzed the effect of different extraction methods on the yield, chemical composition, and functional properties of extracted beta-D-glucan gum pellets. The highest yield of 5.14% was obtained using an enzymatic extraction process. Chemical analysis showed protein as the main impurity. The extracted beta-D-glucan exhibited good water binding capacity, viscosity, color properties, and foaming stability suitable for industrial applications.
Estimation of Strength Properties of Binary and Ternary Blend Concrete by Exp...IRJET Journal
The document investigates the compressive and tensile strengths of binary and ternary blend concrete mixtures containing rice husk ash and metakaolin when subjected to elevated temperatures. Four concrete mixes were prepared - a control mix and three mixes containing admixtures. Testing found that the binary blend mix containing 10% metakaolin performed best in terms of strength, outperforming the other mixes at all temperatures. Regression analysis was used to predict the strengths of the mixes based on their compositions and the temperature. Non-destructive rebound hammer and ultrasonic pulse velocity tests were also conducted and generally showed lower predicted strengths with increasing temperature.
Greg Reader, George Reed Inc., and Dave Aver, City of Santa Rosa, present on the various relationships between the material and mix characteristics and how they are used to adjust the mix design to meet the project requirements. Presentation delivered on Nov. 7, 2019 at the California Asphalt Pavement Association Fall Asphalt Pavement Conference in Sacramento, Calif.
A Kinetic Study on the Oxidation of Pharmaceutically Significant PEG–400 by P...Ratnakaram Venkata Nadh
Polyethylene glycol-400 (PEG-400) has a spectrum of applications in pharmaceutical field. PEG-400 oxidation was carried out in alkaline medium by using potassium periodate as an oxidant. Rate of the reaction was found to be first order dependence on the oxidant concentration. In the studied range, substrate concentration didn’t change the reaction rate. Increase of alkali concentration decreased the reaction rate and order of the reaction with respect to alkali was inverse fractional. Effect of temperature on reaction rate was studied and then Arrhenius parameters were calculated. A suitable rate law was proposed based on the observed experimental results.
PREPARATION AND ANALYSIS OF NOVEL HYDROGELS PREPARED FROM THE BLEND OF GUAR G...msejjournal
This research work deals with the preparation of a series of hydrogels using renewable resources, in order
to decrease the adverse impact on the environment, and understand their swelling behavior. Hydrogels
were synthesized using guar gum and chitosan with glutaraldehyde as the cross-linking agent, protonated
with 98% conc. sulphuric acid. Concentration of chitosan was varied as 0, 12.5, 25, 37.5 and 50% (w/w) in
guar gum, while that of glutaraldehyde was varied as 0, 1.5, 3 and 6% (w/w) of the total quantity of guar
gum and chitosan. Prepared hydrogels were characterized for moisture content, equilibrium water
absorbency, re-swelling capacity, swelling ability in acidic (pH = 3) and basic (pH = 11) pH distilled
water, equilibrium saline water absorbency and Fourier transform infrared spectroscopy. It was
determined that moisture content, equilibrium water absorbency and equilibrium saline water absorbency
decreased with increased concentration of chitosan and glutaraldehyde, but they still had water swelling to
be classified as hydrogel. Re-swelling capacity of the hydrogels decreased with increased cycles of reswelling. Prepared hydrogels maintained high water swelling in acidic pH distilled water as compared to
basic pH distilled water. This hydrogels can be utilized as eco-friendly water manageable materials.
Accurate Determination of Lead in Different Dairy Products by Graphite Furnac...PerkinElmer, Inc.
This work describes a simple and
direct dilution method for sample preparation, followed by
automated analysis using GFAAS. This method minimizes
sample preparation, and also reduces potential contamination
while still maintaining the speed of analysis.
Learn more about our solutions: http://bit.ly/1bXfnRZ
1) Researchers used a high pressure homogenizer to depolymerize high molecular weight β-glucan without additives like strong acids or alkalis.
2) As pressure and number of passes through the homogenizer increased, the viscosity and molecular weight of β-glucan solutions decreased due to breakage of glycosidic bonds from shear, cavitation, and impact effects.
3) Viscosity decreased by up to 84% and molecular weight decreased by up to 84% after 5 passes at 1500 bar through the homogenizer. Characterization with FT-IR, UV-Vis, and XRD confirmed the depolymerization of β-glucan.
A green and efficient friendly process for synthesis of drug against dormant ...Premier Publishers
The objective of this study is the synthesis of (2E,6E)-2,6-bis(4-nitrobenzylidene)cyclohexanone by the cross-aldol condensation between 4-nitrobenzaldehyde and cyclopentanone catalyzed by modified fluorapatite in aqueous media and the reaction conditions were optimized by the response surface methodology. This process is an important protocol for the synthesis of drug against dormant version of the Mycobacterium tuberculosis H37Ra. The work-up procedure is simplified by simple filtration with high yield and by-products of usual undesirable reaction are not observed.
Formulating Texture & Stability Using Clean Label HydrocolloidsTIC Gums
The clean label trend has forced the reformulation of many commonly used foods to use unmodified hydrocolloids. This opens the door to look further into blend synergies and explore new applications. Includes a case study of the reformulation of an RTD beverage to meet clean label requirements.
Hydrocolloids: The Unsung Hero Behind Food & Beverage Innovation亲水胶体:食品及饮料创新的...Simba Events
Hydrocolloids are versatile polysaccharides that enable food and beverage innovation through their unique functionalities like thickening, gelling, texturizing, suspension, protein protection, and emulsification. They allow for new sensory experiences like gellan gum fluid gels, affordable nutrition products stabilized by pectin and CMC, heat stable gellan gum gels, liquid filled beads and nutrient encapsulated gels using alginate and gellan gum, drinkable gellan gum jellies, flavor emulsions stabilized by gum arabic and beta pectin, prebiotic and functional foods, and molecular gastronomy applications. Hydrocolloids unlock diverse possibilities for product development across many industries.
This document discusses carrageenan, which is extracted from red seaweed. It exists in three main varieties - kappa, iota, and lambda - which differ in their sulfate content. Carrageenan has linear sulfated polysaccharide structure and is used widely in food as a gelling, thickening, and stabilizing agent. It is manufactured by washing, alkali treatment, and precipitation of seaweed. Its properties include solubility, gelling, viscosity, stability, and interaction with other components. It has various applications in food products as well as medical and other industrial uses.
Food Industry Case Study: Producing Favored Milk DrinksMatt Smith
Find the solution for one of the toughest mixing applications in the food industry, producing flavored milk drinks. Read this case study on the Process, the Problem and the Solution.
This document discusses reversible hydrocolloids, which are polysaccharide colloidal suspensions used for dental impressions. Reversible hydrocolloids exist as either a sol or gel, transitioning between the two states during the impression process. They are extracted from seaweeds and set via cooling and physical bonding. Examples include agar, which is supplied in tubes or syringes and sets in the mouth. Reversible hydrocolloids are dimensionally unstable due to water absorption and evaporation, but provide accurate impressions and are easy to use.
Stabilizing RTD Protein Beverages with Gellan GumTIC Gums
Gellan gum, used either alone or as part of a complete beverage stabilizer system, is an attractive option for beverage developers seeking to appeal to consumers who are interested in indulgent but still clean-label foods. While the definition of clean label varies widely, gellan can be considered to be all-natural* and non-GMO*.
*www.ticgums.com/natural
*www.ticgums.com/non-gmo-statement
New Learning Emulsifiers & Hydrocolloids In Confectionery SystemsGeoffreyOsullivan
A description of new learning 1. hydrocolloids for moisture & texture control as well as on ovderview of 2. emulsifiers in high sugar systems showing old knowledge is very out of date.
- Eggs are laid by many species but chicken eggs are most commonly consumed. They are an inexpensive source of protein.
- An egg consists of a shell, egg white, and egg yolk. The shell is made of calcium carbonate and has pores. The egg white contains many proteins while the yolk contains fat, vitamins, and minerals.
- Egg white powder is made by separating the egg white, filtering it, adjusting the pH, concentrating it using reverse osmosis, fermenting to break down glucose and fat, spray drying to produce a powder, and dry heating for storage. This process allows the egg white to be stored longer and transported more easily.
This document discusses hydrocolloids, which are hydrophilic polymers that can thicken liquids and form gels. They include substances extracted from plants and seaweeds, as well as some modified and microbial polysaccharides. Hydrocolloids function as thickeners, gelling agents, emulsifiers, films, and fat replacers. Examples mentioned include pectin, alginate, carrageenan, and xanthan gum. The document also outlines their various uses in foods like bread to improve texture and shelf life and in encapsulation to protect nutrients during cooking.
Development and optimization of sweet cream butterDr Asif Ahmad
This document describes a study that optimized methods for producing quality sweet cream butter at the cottage scale. Cream samples with fat levels of 30%, 35%, and 40% were churned at temperatures of 8°C, 10°C, and 12°C to produce butter. Higher butter yields, fat content, and solids were obtained when cream at 35% fat was churned at 10°C, while this condition also produced butter with lower moisture and non-fat solids. Organoleptic evaluation scores were highest for butter from 35% cream churned at 10°C. Thus, using 35% cream fat and a churning temperature of 10°C can produce high quality butter suitable for cottage-scale production.
Exploring the potential of red kidney beans Dr Asif Ahmad
This study explored the potential of red kidney beans to develop a protein-based food product. The beans were found to contain 25.78% protein as well as carbohydrates, fiber, fat, ash, and various minerals. A protein isolate was prepared from the beans and its functional properties including solubility, emulsification, gelation, and foaming were evaluated at different pH levels. The solubility, emulsifying activity, foam capacity, and stability were dependent on pH, with minimum values observed around pH 4-5 and maximum values around pH 10. Gelation properties improved at acidic pH. Thus, red kidney bean protein isolate has functional properties that can be modified by pH for use in various food formulations.
Effects of hydrocolloids on partial baking and frozen storageDr Asif Ahmad
This technical paper studied the effects of adding various hydrocolloids (hydroxypropyl methylcellulose or HPMC, carboxymethylcellulose or CMC, and guar gum) to partially baked wheat flour chapatti before frozen storage. Rheological studies found that the hydrocolloids increased water absorption, dough development time, and dough stability compared to the control without hydrocolloids. After frozen storage, the partially baked chapatti with hydrocolloids had higher moisture retention and water soluble starch levels. Sensory analysis also showed improved characteristics with the combination of partial baking and hydrocolloid addition compared to the control. Among the hydrocolloids, HPMC performed the best, followed by CMC and guar
Extraction of beta glucan from oat and its lipoprotein profileDr Asif Ahmad
This document summarizes a study that extracted β-glucan from oat at various temperatures and pH levels. Higher extraction temperatures and neutral pH levels increased the yield of gum pellet extracted and the recovery of β-glucan. Extraction at 50°C and pH 7 was found to extract the highest amounts of soluble and total dietary fiber, while removing more impurities from the gum pellet. Rats fed diets containing the extracted gum pellet at this condition showed reductions in serum glucose, total cholesterol, triglycerides, and LDL cholesterol levels compared to controls.
Beta glucan, A valuable Ingredient in foodsDr Asif Ahmad
This document summarizes a research article about beta glucan, a valuable functional ingredient. It discusses beta glucan's synthesis, structure, extraction methods, and use in foods. Beta glucan is a soluble fiber found in cereal grains like barley and oats. It has a linear chain structure of glucose units linked by beta 1-3 and beta 1-4 bonds. Extraction methods include hot water, solvents, enzymes, and alkali treatments. Beta glucan has various health benefits and can be incorporated into foods, affecting properties like viscosity and texture.
Extraction and charcaterization of beta glucan from oat for industrial utiliz...Dr Asif Ahmad
This document summarizes an article that appeared in the International Journal of Biological Macromolecules. The article studied the extraction and characterization of beta-D-glucan from oat for industrial utilization. It analyzed the effect of different extraction methods on the yield, chemical composition, and functional properties of extracted beta-D-glucan gum pellets. The highest yield of 5.14% was obtained using an enzymatic extraction process. Chemical analysis showed protein as the main impurity. The extracted beta-D-glucan exhibited good water binding capacity, viscosity, color properties, and foaming stability suitable for industrial applications.
Improving Galacto-Oligosaccharide Content in the Production of Lactose-Reduce...IJERA Editor
In a lactic fermentation process with probiotic microorganisms and the simultaneous addition of -
galactosidase, the reduction of lactose content and the formation of galacto-oligosaccharides were evaluated. The
fermentation was promoted by lactic culture containing two probiotic microorganisms, Bifidobacterium animalis
and Lactobacillus acidophilus, associated with the typical microorganisms of yogurt, Lactobacillus bulgaricus
and Streptococcus thermophilus. An enzymatic preparation containing -galactosidases from Kluyveromyces
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1. Effect of seven hydrocolloids on GDRI
and textural properties of beikosts.
MÁSTER EN NUTRICIÓN,
TECNOLOGÍA Y SEGURIDAD
ALIMENTARIA
2011/2012
ANA CAÑIZARES BEJARANO
DIRECTORA: MARÍA JESÚS PERIAGO CASTÓN
3. Glicemic index (GI) was developed by Jenkins et al.
(1981) as method to classify food products based on
their inmediete effects on blood glucose levels.
IMPROVE
-BLOOD GLUCOSE LEVELS
-LIPIDS LEVELS
REDUCE RISK OF
-OBESITY
-TYPE II DIABETES
-CARDIOVASCULAR DISEASES
5. Problematic of GI
• GI does not take into account the total amount of
carbohydrates per serving
• Some authors expressed the in index by compairing
the GI of a food with white bread.
• There are differences between different comercial
forms of the same food.
• In vivo method
– Complex
– Difficult to carry out
– Intrapersonal variability
6. Nevertheless, THE KNOWLEDGE OF GLYCEMIC INDEX IS IMPORTANT, and in
vitro studies may serve to pinpoint the mechanisms involved in glucose
diffusion.
Adiotomre et al (1990) defined a glucose dyalisis retardation
index (GDRI) to evaluate the effect of fibre on jejunal nutrient
absorption.
Therefore, it is necessary a fast
and easy in vitro method to obtain
information about the glycemic
response of a certain food item.
GLUCOSE DIALYSIS RETARDATION INDEX
7. According to previous experiments carried out to study the GDRI of beikosts,
we have observed that GDRI is highly influenced by the force and adhesivity of
the food matrix, being these textural properties significantly correlated with fat
and protein content (Cañizares and Rincón, data not showed).
PRINCIPAL COMPONENT ANALYSIS
Based on these results, we have considered the objetives
and the experimental design of the present study.
8. OBJETIVES
The aim of this research was:
•To study the effects of seven different hydrocolloids on the
texture properties of a meat based beikost.
•To study the influence of these textural changes in the glucose
dialysis retardation index (GDRI).
The research was conducted using a Plackett-Burman fold-over experimental
design for screening the effects of hydrocolloids on the response, as the
experimental strategy to follow up.
10. Beikost recipe
Ingredients and their proportions used
in the constant part of the beikosts
prototypes
- Alguinate
- Guar gum
- Xanthan gum
- Tara gum
- Locust bean gum
- Iota carrageenan
- Kappa carrageenan
Hydrocolloids were added
according to the Plackett-
Burman experimental design
11. Cooking protocol
All vegetables were cleansed, peeled and chopped in similar size portions.
They were weighed and the cooked using Thermomix TM31
(Vorwerk, Madrid, Spain)
12. Experimental Design
A Placket-Burman fold over experimental design
(PB-d) was used to screen primary effects of
seven factors (hydrocolloids) affecting:
-Textural characteristics.
- Glucose in vitro retardation properties of
beikosts.
13. Symbol Levels
ACF Code Actual -1 +1
Alginate X1
AL
0 0.5
Guar gum X2
GG
0 0.5
Xanthan gum X3
XG
0 0.5
Locust bean gum X4
LG
0 0.5
Tara gum X5
TG
0 0.5
Kappa carrageenan X6
CK
0 0.5
Iota carrageenan X C 0 0.5
Seven apparent critical factors (ACF) considered and experimental ranges expressed
in coded and actual units, considered for the PB fold-over design at resolution IV.
Experimental Design
16. Resolution concept in factorial fractional design
Resolution: 1 + order of the lowest interaction that may
be confused with a primary effect.
R
Principal effects
confused with
no
of letter of
the generator
Example Consequences
III second order 3 I = ABC A=BC
IV third order 4 I = ABCD A = BCD
AB = CD
V fourth order 5 I = ABCDE A = BCDE
AB = CDE
17. Experimental design 27−3
(PB-d) used for study the influence of 7 hydrocolloids on IV
beikosts properties.
Randomization helps
to ensure that the
person performing the
experiment does not
reach erroneous
conclusions due to
extraneous sources of
variability.
19. Texture Analysis
Texture analysis was carried out in
the beikosts in order to determine
the main textural characteristics of
the prototypes.
Penetration test was performed in
order to study the textural behavior
of “solid like” samples.
The experiment was performed, at
room temperature (≈25 °C), by
using a TA-XTplus TextureAnalyser
(StableMicroSystems, Godalming,
Surrey, UK), equipped with a 35 mm
diameter cylindrical probe (P/35).
21. Glucose Retardation Index
SAMPLING EVERY 15’ FOR 2 HOURS
GLUCOSE RETARDATION INDEX WAS
PERFOMED USING A MODIFICATION OF
THE METHOD PROPOSED BY ADIOTOMRE
ET AL. (1988)
22. Quantitave Determination of glucose
Glucose oxidase enzyme (GOD) catalyzes the oxidation of
glucose to gluconic acid and hydrogen peroxide.
Hydrogen peroxide (H2O2) produced in that reaction is
captured by a chromogenic oxygen acceptor, phenol-
aminophenazone in the presence of peroxidase (POD).
The intensity of the color formed is proportional to the
glucose concentration in the sample.
Color measured
at 505nm
24. Plackett-Burman experimental design and results obtained for each trial assayed for
AIS (R1), soluble solids (R2), pH (R3), acidity (R4), force (R5), adhesiveness (R6) and
glucose (mg) input by hydrocolloids to 700 gr of beikosts (R7).
Instead of raw variables, codified variables are used in the design in order to ensure that
every factor in the study has the same importance and to avoid confusion during the
analysis. Also, trials were developed randomly to avoid background noise as a cause of
external variability.
25. Effects in terms of coded factors on each response considered for strong effects. A
conventional criterion was considered to define a strong effect such
as p≤ 0.05 and so to identify the factor as an influencing factor (IF).
Alginate
Guar gum
Xanthan gum
Locust bean gum
Tara gum
Kappa carrageenan
Iota carrageenan
Alginate (X1)and tara gum (X5) increase the insoluble solids content in 0.90 and
1.27 units in the same scale which insoluble solids content was measured. On the
other hand, iota- carrageenan (X7), originates a decreasing on that content.
None of the variables seem to have effect, nor positively neither negatively in soluble
solids content.
Also, alginate shows an improvement in pH, while iota-carrageenan improves not only pH
but adhesiveness, and decreases acidity by 0.39 units on the acidity scale used.
Only locust bean (X4) gum and kappa- carrageenan (X6) increased by 2.81 and 2.65 units
respectively on the scale used to measure texture, providing higher values of force in
beikost matrix.
As can easily be seen, iota and kappa-carrageenan are the major contributors to glucose
input to 700 g of beikost.
27. Alginate
Guar gum
Xanthan gum
Locust bean gum
Tara gum
Kappa carrageenan
Iota carrageenan
Effects in terms of coded factors on each response considered for strong effects. A
conventional criterion was considered to define a strong effect such as p≤ 0.05 and
so to identify the factor as an influencing factor (IF). The responses were the
Glucose Dialysis Retardation Index (GDRI) obtained at different times.
Xanthan gum (X3) has a quickening effect in glucose dialysis at 45 minutes. Kappa-
carrageenan (X6) seems to have contradictory effects, retarding glucose dialysis at
75 minutes but showing a quickening effect at the end of the dialysis time.
Results obtained related to GDRI do not agree with the previous hypothesis that
increased textural characteristic may retard glucose diffusion, since the addition of
hydrocolloids do not have a clear behavior on GDRI.
Different but not clear effects were observed after the addition of hydrocolloids on
force and adhesiveness values of samples and in the other parameters. The observed
variability may be related to the difference in origin and composition of used
hydrocolloids.
28. Correlation matrix test between factors and responses.
Iota-carrageenan is strongly and positively correlated with glucose input (mg)
by hydrocolloids in 700g of weaning food. This correlation may be explained
due to the high content of free glucose molecules present in iota hydrocolloid
preparation.
On the other hand, alginate addition is correlated with sample pH.
Iota-carrageenan addition is also negatively related to acidity and positively related to
adhesivity and, both kappa-carrageenan and Locust bean gum are positively correlated
with force although the strength of the correlation index is weak.
Because of that, Locust bean is considered an influencing factor in texture modification
of beikosts
This study provides information about the thickeners addition in textural properties and
GDRI and its possible effect in the GI of foods. We must emphasize the importance of
the selection of the hydrocolloids in order to successfully realize the experimental
design, since the free-glucose presence in some of the hydrocolloids (as iota-
carrageenan), may affect the expected results.
30. • The addition of hydrocolloids lead to non significant texture
modifications of the beikost and hence, no relevant GDRI were
observed. That may be due to the fact that small concentrations of
hydrocolloid were considered for experimental design (0.5 %) and
further experiments should be considered an experimental range
higher and wider (e.g. 0.5- 3.0 %).
• Locus bean appears as the most recommended hydrocolloid to
modify the texture of these foods, because a small amount (0.5%)
have a significant effect on the texture, and also provides a
negligible amount of glucose to beikosts.
• In addition to the previous conclusion, must be taken into
consideration that some hydrocolloids input significant amount of
glucose to beikosts and so and general distortion of results is
obtained. In further experiments tara gum should be excluded and
both kappa and iota-carrageenans should be not considered due to
their similar characteristics.
Editor's Notes
According to the experimental design, 16 different beikosts prototypes were made following the recipe of a standard meat based beikost. All ingredients used in the recipe were bought either fresh or frozen (peas and green beans). All ingredients were chosen from commercially available ingredients commonly found in a local supermarket.
This statistical strategy allows us to reduce the number of experiments from the 128 (27 trial) needed for a complete factorial experimental design to only 16 (2^7-3 trial).
The fold-over strategy improves the resolution of the design from III to IV, and this way no primary effects are confused between them or with secondary effects. The fold over strategy consist in a mirror inverted folding, a Inverted specular image of the design, that allows us to select between trials which ones to develop in base to the Hadamard matrixes.